Jerusalem Artichokes Greek Style – Recipe

Jerusalem artichokes (also called sunchokes) are a perennial sunflower
that uses tubers rather than seeds to spread.

They are crisp, sweet,
flavorful tubers, and can be found in fields and thickets, along
roadsides in the U.S. Midwest, its native habitat. It has been planted
and escaped to the wild on the U.S. East Coast. Fortunately, you can
also buy Jerusalem artichokes in health food stores and supermarkets.

1. Mix all the ingredients, except the parsley and hazelnuts, together in a covered food container and let the mixture marinate in the refrigerator overnight.

2. Prehead the oven to 350 degrees. Drain the mixture and transfer it to a 1 1/2-quart oiled casserole dish. Bake, uncovered, until the artichokes are tender, about 40 minutes. Garnish with the parsley and hazelnuts and serve.

Adapted from The Wild Vegetarian Cookbook, by "Wildman" Steve Brill
(The Harvard Common Press, 2002). Copyright (c) 2002 by "Wildman" Steve Brill. Reprinted by permission of The Harvard Common Press.Adapted from The Wild Vegetarian Cookbook, by "Wildman" Steve Brill
(The Harvard Common Press, 2002).

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12 comments

They are so delicious and easy to grow. I have them growing in my front garden and they are nearly ready to harvest, but I think its a bit too early. The stalks look dry and wizen which is what is expected before you harvest the bulb. The bulb looks like ginger. You have to scrub the artichokes and when cooked either mashed is best with butter, steamed or esp, roasted it tastes so good.